Cover the bowl with a clean tea towel and let the dough rest for 1 hour at room temperature.
Kneading and Fermentation
After resting, fold the dough several times to give it strength.
Two fermentation options:
Slow option: Place the dough in the refrigerator for 20 hours for slow fermentation and developed aromas.
Quick Option: Let it rest for 6 hours at room temperature.
Preparation before Cooking
If you have chosen to ferment in the refrigerator, take the dough out 4 hours before using it so that it returns to room temperature.
Shaping and Cooking
Divide the dough into portions according to the size of your pizzas.
Funny Appetizers: the impressive recipe you can’t miss
Savor Simplicity: Two-Ingredient Slow Cooker Beer Bread
Cherry Cheesecake Lush
Turkish Focaccia with Herbs and Cheese – A Mediterranean-Inspired Delight
Put this mixture in your kitchen & get rid of flies, mosquitoes, and other bugs
Taylor Swift: Beautiful Without Makeup
3 Heart-Wrenching Stories About Little Kids Who Were Abandoned
Rude Woman Calls Out My Grandma in Our Pizzeria – Grandma’s Response Is Priceless
Hamburger Supreme Casserole